Description
This Chocolate Chip Cookie Ice Cream Cake combines the warm, chewy goodness of a freshly baked chocolate chip cookie with creamy, dreamy cookie dough ice cream, topped with whipped cream, Mini Chips Ahoy cookies, and a drizzle of chocolate sauce. It’s a perfect dessert for celebrations or any time you want a delightful twist on classic flavors.
Ingredients
Scale
Cookie Base
- ¾ cup salted butter, room temperature
- ¾ cup dark brown sugar
- ¼ cup granulated sugar
- 1 egg
- 1½ teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1¼ cups semi-sweet chocolate chips
Ice Cream Layer
- 1.5 quarts cookie dough ice cream (store-bought or homemade)
Toppings
- 4 oz Cool Whip
- Mini Chips Ahoy cookies, for garnish
- Chocolate sauce (e.g., Smucker’s sundae syrup), for drizzle
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Line the bottom of a 9-inch springform pan with parchment paper to prevent sticking and ensure easy removal.
- Cream Butter and Sugars: In a mixing bowl, beat the room-temperature butter, dark brown sugar, and granulated sugar together until the mixture is light and fluffy, which should take about 3 to 4 minutes. This step incorporates air for a tender cookie base.
- Add Egg and Vanilla: Mix in the egg and vanilla extract thoroughly to combine and build flavor in the dough.
- Add Dry Ingredients: Gradually stir in the all-purpose flour and baking soda until the dough is fully combined with no dry spots.
- Fold in Chocolate Chips: Gently fold in the semi-sweet chocolate chips evenly throughout the dough to ensure every bite has delicious chocolate chunks.
- Press and Bake: Press the cookie dough evenly into the prepared springform pan. Bake in the preheated oven for 18–20 minutes, or until the edges turn lightly golden but the center still looks soft.
- Cool Cookie Base: Allow the cookie base to cool mostly in the pan, then transfer it to a wire rack to cool completely, ensuring it sets properly before adding ice cream.
- Soften Ice Cream: While the cookie cools, let the cookie dough ice cream soften slightly at room temperature, making it easier to spread.
- Assemble Cake: Place the cooled cookie base back into the springform pan. Spread the softened ice cream evenly over the cookie layer. Freeze the cake until the ice cream layer is firm and solid, usually several hours or overnight.
- Add Toppings and Garnish: Remove the cake from the pan. Pipe or spoon Cool Whip around the edges, sprinkle Mini Chips Ahoy cookies on top for crunch, and finish by drizzling chocolate sauce over the cake.
- Store and Serve: Keep the ice cream cake stored in the freezer until ready to serve. Before slicing, let it sit at room temperature for about 10 minutes to soften slightly for easier cutting.
Notes
- Make sure the butter is at room temperature for easier creaming with sugars.
- You can substitute cookie dough ice cream with any favorite ice cream flavor if desired.
- Allowing the ice cream to soften slightly before spreading helps create an even layer without tearing the cookie base.
- For a firmer cake, freeze overnight before adding toppings.
- The cake is best served fresh but can be stored properly in the freezer for up to one week.
